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Seared Ahi Tuna with Brown Rice and Mango Salsa
Created by: Howcan Team
Ingredients
- 4 ahi tuna steaks (6 ounces each)
- 1 cup brown rice
- 2 cups water
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed.
- While the rice is cooking, prepare the mango salsa by combining the diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
- Season the ahi tuna steaks with salt and pepper on both sides.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Once the skillet is hot, add the tuna steaks and sear for 2-3 minutes on each side for rare to medium-rare doneness.
- In a small bowl, whisk together the soy sauce and sesame oil. Drizzle the mixture over the seared tuna steaks and remove from the heat.
- Divide the cooked brown rice among 4 plates, top each with a seared ahi tuna steak, and spoon the mango salsa over the tuna.
- Serve immediately and enjoy!
Seared Ahi Tuna with Brown Rice and mango salsa is a fusion dish that originated in Hawaii, where fresh seafood meets tropical flavors. The dish gained popularity in the 1990s as part of the Pacific Rim cuisine movement, blending Asian and Hawaiian influences. Renowned chefs like Roy Yamaguchi and Alan Wong were instrumental in popularizing this dish, showcasing the delicate balance of flavors and textures. Today, the best versions of this dish can be found in upscale seafood restaurants and Hawaiian-inspired eateries. The key to a perfect seared Ahi Tuna lies in using high-quality, sushi-grade fish and achieving a crispy exterior while maintaining a rare, tender center. The mango salsa adds a refreshing sweetness and tanginess, complementing the richness of the tuna and the nuttiness of the brown rice.
30 min
4
350 calories
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